Fresh Basil Oil

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I love this Fresh Basil Oil recipe!

It can be made with any Fresh Basil, lasts up to a month in the refrigerator, and can be used with so many different dishes. I drizzle over salads with Balsamic Vinegar, to garnish dishes like Risotto, add to grilled meats, or use as a dipping base for bread.

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Fresh Basil Oil


Large bunch fresh Basil (I used Serata Basil, you can use any kind of fresh Basil)
1/2 cup Grapeseed Oil
1/2 cup Extra-Virgin Olive Oil


Blanching the Basil Leaves

I have harvested 2 kinds of fresh Basil: African Blue Basil and Serata Basil. Rinse in cold water. On a paper towel, remove leaves from the stem.

Gather the leaves and put them in boiling water. Stir them very quickly for only 10 seconds. Turn off the burner and drain.

Very quickly, place the hot basil leaves in an ice bath. It’s just a bowl of water filled with ice. Move your basil around just a little bit. Take out the basil leaves from the ice bath.

Pureeing the Basil Mixture

Place the Basil leaves in a blender. Add grape seed oil. Blend until very smooth. Add olive and process until very smooth.

Pour into an air tight container and place in the refrigerator overnight.

Basil Oil

Remove the Basil Oil from the refrigerator. Set it out on the countertop bringing to room temperature.

Strain this in 2 parts: First strain this through a strainer. Then strain through a gauze cloth or a cheese cloth, inside the strainer. This will remove any sediment.

Just pour through a strainer and stir. The thicker pulp is staying behind. Discard the pulp. Take gauze cloth or cheese cloth and place inside the strainer. Pour the Basil Oil through the cloth and discard any sediment.

Pour it in an air tight container. The Basil Oil can be stored in the refrigerator for up to 1 month.

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